Keerai masiyal
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Greens such as amaranth cooked soft, mashed and tempered simply, a daily dish of Tamil homes.
Region: Tamil NaduOccasion: Everyday lunchTime: 20 minServes: 3Vegan
Ingredients
- 2 bunches arai keerai or mulai keerai (amaranth), washed and chopped
- 2 green chillies
- 4 shallots
- 2 garlic cloves
- ¼ tsp cumin
- Salt to taste
- For tempering: 1 tsp oil, ½ tsp mustard seeds, ½ tsp urad dal, 1 dried red chilli
Method
- Cook the greens with the green chillies, shallots, garlic, cumin and a little water, uncovered, for 6–8 minutes so they stay green.
- Mash well with a wooden masher (mathu) or pulse lightly in a mixer.
- Add salt.
- Temper with mustard seeds, urad dal and red chilli and mix in.
- Serve with rice and a spoon of ghee.
History
Many kinds of keerai (greens) are grown and sold fresh every morning in Tamil Nadu; mashing them is the most common home method.
Significance
Greens are eaten several times a week for their iron and vitamins, and are often a child's first vegetable.